Hummingbird Cake

Tammy Smith

Made with ripe bananas, crushed pineapple, and toasted pecans, Hummingbird Cake is a classic Southern spiced layer cake known for its moist, dense crumb. Cream cheese frosting is the traditional finish, adding a tangy contrast to the sweet fruit base. The layers bake in about 30 minutes, with extra time needed for cooling before assembly.

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Prep Time 30

Cook Time 25

Total Time 55

Course Dessert

Cuisine American

Servings slices

Calories 906 kcal

Equipment

9-inch round cake pans
Mixing Bowls
Electric Mixer
Wooden spoon or silicone spatula
wire rack

Ingredients

For the Cake Batter:

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 teaspoon ground cinnamon
1 cup vegetable oil
3 large eggs preferably at room temperature
2 teaspoons vanilla extract
2 cups mashed ripe bananas about 4 large bananas
1 can crushed pineapple with juice 8 oz can
1 cup chopped pecans

For the Cream Cheese Frosting:

8 oz cream cheese softened
1 cup unsalted butter softened
4 cups powdered sugar sifted
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
In a large mixing bowl, whisk together the flour, baking soda, salt, sugar, and cinnamon.
In a separate bowl, combine the oil, eggs, vanilla extract, mashed bananas, and crushed pineapple.
Add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon. Fold in the chopped pecans until evenly distributed, careful not to overmix.
Pour the batter evenly into the prepared cake pans.
Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese with the butter until smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Add the vanilla and mix until incorporated.
Once the cakes are cool, spread the frosting between the layers and on the top and sides of the cake.

Notes

Tammy’s Tips:

To enhance the flavor, toast the pecans lightly before adding them to the batter.
If looking for a health-conscious version, substitute half of the all-purpose flour with whole wheat flour.
For a twist, add a pinch of nutmeg to the batter.

Nutrition

Calories: 906kcalCarbohydrates: 116gProtein: 8gFat: 48gSaturated Fat: 17gPolyunsaturated Fat: 14gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 106mgSodium: 367mgPotassium: 314mgFiber: 3gSugar: 85gVitamin A: 847IUVitamin C: 8mgCalcium: 53mgIron: 2mg

Keyword Hummingbird Cake, Southern Cake, Tropical Dessert

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